3flax eggs(3 tbs flaxmeal chilled with 8 tbs water)
1 2/3cupsself-raising flour
fewdropspink food colouring(optional)
1 1/2cupsicing sugar
2dropspink food colouring(optional)
Preheat an oven to 180C (160C fan forced) and line a 12-hole cupcake tray with cupcake liners.
Beat 150g unsalted butter with caster sugar until pale and creamy. Then beat in the flax eggs.
Stir in non-dairy milk and flour and separate batter into three bowls.
In one bowl stir in the cocoa powder, in another stir in vanilla extract and in the last bowl add the strawberry jam, essence (if using) and pink colour (if using).
Place 2 teaspoons of chocolate batter in the bottom of each cupcake case, then top with 2 teaspoons of strawberry batter and 2 teapsoons of vanilla batter.
Bake in the oven for abot 25 minutes (checking after 20 minutes) until a skewer inserted in the middle comes out clean.
Place cupcakes on a wire rack to cool completely before frosting (see recipe below)
Place butter and half of the icing sugar in a bowl and beat until combined. Then add in the milk and the rest of the icing sugar and beat until smooth.
Separate the icing into three bowls. In the first bowl add in the cocoa powder (add a tsp of water to help combine into the frosting if needed).
In the second bowl add in the strawberry jam and food colouring. In the third bowl, stir in the vanilla extra.
place a star nozzle into the end of a piping bag and place the cocoa frosting (using a tablespoon) down one side of the piping bag, repeat with the other colours (so you get three separate colours in the piping bag).
Pipe however you like on the cupcake. Alternatively, you can spread these colours on with a butter knife.